Ingredients:
1/2 cup graham cracker crumbs
8 ounces fat-free cream
cheese
8 ounces low-fat cream cheese
8 ounces fat-free sour cream
2 Tbsp. cornstarch
1 cup sugar
1/2 tsp. imitation butter
flavoring
1 tsp. almond extract
4 Tbsp. sliced almonds
Instructions:
Preheat oven
to 350 degrees F. Remove bottom from 9-inch spring-form pan.
Cut square of
foil 1 inch larger than bottom of pan. Line pan bottom with foil and reassemble.
(Excess foil will hang from bottom of pan. Fold it up and out of the way.)
Spray sides
and bottom of pan with non-stick spray. Pour crumbs into pan and tilt to
cover bottom of pan evenly.
Use fingertips
to distribute loose crumbs evenly. In large bowl, mix together cream sour
cream, cornstarch, sugar, butter and almond extract. Mix just until blended
- do not over-mix.
Pour filling
into center of crust and evenly over crust. (This keeps loose crumbs from
getting into filling.)
Sprinkle almond
slices around outside on top of cake. Lightly push almond slices top of
cheesecake so they will adhere to surface.
Bake 1 hour
(decrease time if using I pan). Top will be firm and brown, but a too inserted
into cake will not come out clean. Cool 1 hour.
Cover cheesecake
with plastic wrap. Freeze at least 8 hours or overnight.
About 1 hour
before serving cake out of freezer and immediately remove pan and foil.
(Crumbs will stick if allowed to thaw.)
Servings:
12
Nutrition
Facts:
Amount Per
Serving: Calories 181 g
Fat 3 g, Cholesterol
- mg,
Sodium 213
mg,
Courtesy Of: http://www.3fatchicks.com
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